Chris Trottier on Nostr: Trying out Vietnamese Robusta coffee from an Aeropress. It's actually fantastic. It ...
Trying out Vietnamese Robusta coffee from an Aeropress. It's actually fantastic. It tastes kind of like chocolate. The aftertaste is surprisingly not bitter but is bright and sunny.
This confirms what I've suspected for years: Robusta gets an undeserved bad reputation. Just because Maxwell and Folgers use Robusta beans doesn't mean Robusta beans are "bad".
You know, I've always had a sneaking suspicion that Robusta could be good because it's used in high-end espresso, and everyone swears that espresso is good -- so why can't that likewise be true about Robusta just by itself?
Anyway, I've had Vietnamese Robusta before but usually made with the metal dripper made in the traditional Vietnamese way -- and that way is incredibly intense. But from an Aeropress, it's truly eye-opening and gives me an easier way to compare the quality of the beans since that's how I typically make most of my coffee.
This confirms what I've suspected for years: Robusta gets an undeserved bad reputation. Just because Maxwell and Folgers use Robusta beans doesn't mean Robusta beans are "bad".
You know, I've always had a sneaking suspicion that Robusta could be good because it's used in high-end espresso, and everyone swears that espresso is good -- so why can't that likewise be true about Robusta just by itself?
Anyway, I've had Vietnamese Robusta before but usually made with the metal dripper made in the traditional Vietnamese way -- and that way is incredibly intense. But from an Aeropress, it's truly eye-opening and gives me an easier way to compare the quality of the beans since that's how I typically make most of my coffee.